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Fiber-based texture enhancer that can be used with both hot and cold processes. It helps to improve the texture of gelato by making it creamier and more compact, reduces the gloss effect on the surface, slows down melting and improves the nutritional value of gelato -
A stabilizer for cream – and fruit- flavored gelato for both hot and cold process that is perfect for gelato chefs who want to have more flexibility in the production. To improve the gelato structure we recommend using it in combination with Fibraplus, Proteingel and Più Cremoso. -
Fat improver that can be used in both hot and cold processes. It improves the texture of gelato by making it creamier, improves its structure, making it warmer in taste and slowing down the melting in the display. -
Protein-based texture improver that can be used in cold or hot processes. It improves the structure of the gelato giving it a compact structure, and a longer shelf life in the showcase. -
A texture improver in paste form to be used in cold process. It improves the gelato structure, especially fruit-flavored gelato, as it increases the creaminess and overrun.
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